Wednesday, 23 July 2008

Egg Bhurji stuffed Paratha

Eggs are my favourite ... cooked any way ... poached, boiled, soft boiled ... but my fav is scrambled, with milk and slightly sweet with a dash of black pepper.... reminds me of very cold winter mornings at home. Better if sandwiched in toasted bread. Hubby can eat eggs only if made into a bhurji ... cooked and battered and spiced to the point of turning it into a sabzi. :-(

So I make the bhurjis at home ... and as usual do not leave a chance to dunk in some veggies. And on principle do not add haldi/mirchi/garam masala. I love the white, fluffy eggie(?) part of the bhurji ... and also the lovely bright coloured veggies.

It was the first day of the weekend and that means eating out for two whole days. I had some kneaded atta in the fridge that I did not want to waste ... besides which I decided that if we have a really heavy breakfast, at least we can skip eating lunch out.

So made egg bhurji stuffed parathas. They actually tasted great. And the pics looked so nice that I uploaded every snap. :-)

Then add the veggies and salt.
Cook till the veggies are done (but should not be brown and limp).

Now add the beaten egg and keep stirring till lumps form. Keep stirring till they break into smaller lumps and the whole thing looks about done.
Keep aside to cool.

Roll out a roti from the atta and place 2 spoonfulls of the egg mixture and fold over from both sides.
Very carefully roll out just a little, using enough dry atta.
The point is to keep the paratha from opening up.

Heat a tawa and fry parathas with a little oil till brown and crisp on both sides.

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About Me

Juggles with software, knitting, reading, cooking, classical music,writing and home decor.
Loves Enid Blyton and Rabindranath with equal passion.
Roams the country when life seems a wee little overwhelming.
And when at peace too.
Loves everything traditional and cooks with the minimal of ingredients and time.
Holds on to sun rays and moon beams with equal fervour.